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Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Precut bagged salad fosters Salmonella

Started by Ruth Anthony-Gardner. Last reply by The Flying Atheist May 18. 9 Replies

Perverse Luxury Beef

Started by Ruth Anthony-Gardner. Last reply by Grinning Cat Feb 13. 1 Reply

High Altitude Cooking

Started by Idaho Spud. Last reply by Plinius Jan 12. 6 Replies

Comment Wall


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Comment by Daniel W on August 28, 2014 at 4:37pm
Next time I should just grab the cart when they are not looking. Unfortunately I always wind up with items that are missing the tag. Then the clerk has to ask for a price check, and that holds up the line. I hate it when that happens.
Comment by Idaho Spud on August 28, 2014 at 4:23pm

A pox on those selfish buggers!

Comment by Daniel W on August 28, 2014 at 4:19pm
Spud, where do you get the babies for the baby back ribs? I occasionally see people with babies in their shopping carts. When I ask which aisle they got them from, they look at me funny and walk away quickly. I think the price is low and they want them all to themselves. People are so selfish.
Comment by Idaho Spud on August 28, 2014 at 3:46pm

Sorry about your nerves Felaine, & sorry you can't afford ribs.

I can usually find some at Winco for ~$2/lb.

Comment by sk8eycat on August 28, 2014 at 3:39pm

Oh, my nerves!  I haven't had pork/baby back ribs in years, and I LOVE them!  The smokier the better.  The price just keeps going up and up and up....

I sometimes watch barbeque contests on the Food Network, and drool.

Comment by Idaho Spud on August 28, 2014 at 2:06pm

I cook pork ribs about once a week, and baby back ribs whenever I feel like I can afford them.  They are so good.

Comment by Randall Smith on August 28, 2014 at 6:36am

Spud, that's the way my dog looks at food. Garfield is the product of a Muncie, Indiana cartoonist.

I actually ate out last night (last minute invitation by a friend). Had pork ribs, something I never fix.

Comment by Idaho Spud on August 27, 2014 at 2:25pm

Comment by Idaho Spud on August 27, 2014 at 9:16am

I remember my mother canning fruit.  I didn't like the taste of hardly any of it after it was canned, but canned stock sounds good.

Comment by Pat on August 27, 2014 at 8:22am

I both can and freeze. And, I also remember my grandmother canning and storing food for the winter. In fact, being raised by her for the 1st 8 years of my life is what got me interested in cooking.

Today is stock making day. Roasted the pork bones (20 lbs) yesterday, and should get them in the canner around noon or 1:00 p.m. today. Will can it tomorrow, and then start on the chicken stock.


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